Instructions:
1. Mash near 148 degrees Fahrenheit to ensure a dry finish.
2. Initially ferment at 64 degrees Fahrenheit and then linearly elevate temperatures until mid 80s over a period of seven days.
3. Fermentation can be complete in seven days without stalling if a yeast starter is prepared two days prior to brewing.
4. A water profile for a balanced (malty vs. hoppy) beer is recommended but this Saison also responds well to a hoppy water profile as the yeast will dominate the flavor profile more.

Advice:
1. Would not recommend increasing the contribution of Peated Smoked Malt beyond 3% as it is a very potent flavor.
2. Would recommend the contribution of Chocolate/Midnight wheat only to obtain desired SRM.
3. Use your preferred Saison yeast to include Brettanomyces. I brewed this recipe using Brett var. Trois in primary fermentation and it was delicious.
4. Only use de-bittered black malts.

IMPORTANT: The volume of mash water specified here for the initial infusion is based on a system having a dead space of 9 quarts (which is somewhat high). Dead space includes the volume under the false bottom plus the amount needed to fill the recirculation pump and all associated plumbing. If the target system has a substantially different dead space, adjust the mash water accordingly. If an adjustment is made, the mash-in water temperature specified here will be incorrect. If the target system dead space is less than 9 quarts, then the mash-in temperature will be a little low, and some additional heating will be needed to bring the mash to the proper temperature.

ALSO NOTE that the dry extract is added near the end of the boil, and the hop bittering calculations are based on that.

DRY YEAST should be prepared as follows: Sprinkle the yeast in 12 ounces of sterile water or wort at 27°C ± 3°C (80°F ± 6°F). Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel. A wide shallow container (large surface area) works best to avoid clumping during rehydration.

This recipe was part of the clubs second barrel (bourbon/brandy) aged brew experiment. The style is American Imperial Stout. Several members brewed this beer and the batches were blended together in the barrel. The end result was 55 gallons going into the barrel.